Preheat oven to 350°. Arrange nuts in a single layer on a baking sheet and roast until golden (8-10 minutes). Transfer to a large bowl. Heat olive oil in a small skillet over medium heat. Add shallots and garlic and fry until golden brown. Remove to paper towels and set aside. Pour melted butter over the nuts. Stir in rosemary, brown sugar and salt. Add shallots and garlic and combine well.

In a double boiler or the microwave, melt the chocolate with 4 tablespoons of butter, stir and set aside. In a large bowl, beat 8 tablespoons softened butter with brown and white sugars. Continue beating and add eggs, one at a time. Add vanilla and melted chocolate and mix until combined. Stir in flour mixture, rosemary, pine nuts and dried cherries, and mix until blended. Drop the cookies by the heaping teaspoon onto the baking sheets about 2 inches apart. Bake for 8 to 10 minutes at 350°. The cookies should puff a little and flatten. Do not over bake them—they will firm up as they cool. Cool on baking sheets for a few minutes and then remove onto racks to cool.